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Do Brined Turkeys Really Cook Faster? The Secret to Juicy, Flavorful Poultry

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Cooking a whole turkey, especially a large one, takes 2½ to 5 hours. Often, the breasts and other lean parts of the bird cook in the first hour and are done before the rest of the bird is. Fortunately, there’s a simple way to solve this problem, and that’s brining your turkey before cooking. Brining a turkey keeps the water and salt inside so that the meat stays soft and moist after it comes out of the oven. It also infuses the turkey with loads of flavor, leaving you with juicy, tasty meat.

Please be aware that many of our turkey products come brined or ‘basted’. Check the label to see if your turkey has been brined. If so, we don’t recommend further brining as it may cause your turkey to taste overly salty.

You can brine your bird either wet or dry. But before we talk about how to brine a turkey, let’s look at some other good reasons to brine before cooking.

As Thanksgiving approaches, home cooks everywhere are gearing up to prepare the main event: a beautifully browned turkey with crispy skin and tender, juicy meat. But we all know that roasting a turkey can be tricky business. Undercook it and you risk food poisoning. Overcook it and you’ll end up with sawdust-dry meat.

So how can you ensure moist, flavorful results every time? The secret is brining your bird.

What is Brining and Why Does it Make a Difference?

Brining involves soaking raw turkey in a saltwater solution before cooking. The salt in the brine seasons the meat and helps it retain moisture. This results in a juicier, more flavorful finished product.

But does brining also affect cooking times? Let’s take a closer look.

How Brining Improves Texture and Flavor

When raw turkey is soaked in a brine the salt causes the muscle fibers to unwind and loosen up. This allows them to absorb and retain more moisture from the solution.

In addition, the salt alters the pH of the meat, causing it to denature or unwind on a molecular level This makes the proteins more capable of trapping and holding on to moisture during cooking

Finally, any seasonings, herbs or spices added to the brine lightly season the turkey from the inside out.

The Effect on Cooking Time

Here’s the short answer: Yes, brined turkeys do tend to cook faster than unbrined birds. But why?

For starters, brined meat begins cooking already saturated with moisture. This means less time is needed for the interior to reach the ideal finished temperature.

Additionally, salt acts as a conductor, carrying heat efficiently to the center of the turkey. So brined birds simply heat up quicker.

Finally, unwinding of the muscle fibers and proteins allows heat to penetrate to the middle more rapidly.

While the cooking time difference is not extreme, it can shave 10 to 15 minutes off the roasting time. That’s why experts recommend closely monitoring the temperature of a brined turkey and not relying solely on recipe cooking times.

Brining Methods for Foolproof Results

Convinced that brining is worth the extra effort? Here are some effective techniques:

Wet Brining

This traditional method involves submerging the raw turkey in a saltwater solution known as a wet brine. A basic brine is made by stirring 1/2 to 1 cup salt per gallon of water. Sugar, herbs, spices and citrus zest are often added too.

Place turkey breast-side down in brine. Refrigerate 12-24 hours, turning occasionally. Rinse turkey, pat dry and roast.

Dry Brining

A shortcut option, this involves rubbing a salt mixture directly on the meat. Use 1 tbsp salt per 5lbs turkey. You can add brown sugar, spices, etc.

Refrigerate 12-24 hours on a rack set in a rimmed pan. Rinse, pat dry and roast. The salt will dissolve in any expelled juices to form a brine.

Quick Soak Brining

Short on time? You can cut brining time down to just 1-2 hours. Use a higher ratio of salt, up to 1 cup per gallon of water. Submerge turkey and refrigerate for 1-2 hours before rinsing, patting dry and roasting.

Roasting a Brined Turkey

Follow these tips for roasting brined turkeys:

  • Thaw fully if frozen

  • Remove from fridge 30-60 minutes before cooking

  • Preheat oven to 325°F

  • Use a meat thermometer for accuracy

  • Roast until breast is 165°F and thighs 175°F

  • Allow to rest 20 minutes before carving

Monitor the Temperature

This is key, as brined turkeys cook faster. Verify doneness early and increase heat at end if needed to brown the skin.

Roast Low and Slow

Cooking at a lower temp allows time for the collagen to transform into gelatin for tender meat.

Finish at a Higher Temp

Crank heat to 375-425°F for the last 20 minutes if skin needs more browning.

Brining Delivers Delicious, Juicy Results

While it does require some advance planning, brining your Thanksgiving turkey is a foolproof way to enjoy flavorful, incredibly moist and tender meat. And yes, you can expect it to cook slightly faster as an added bonus.

This year, skip the disappointing dried-out turkey and get your bird into a brine. Your family will thank you!

do brined turkeys cook faster

How to Wet Brine a Turkey

If you like wet brining better than dry brining, here’s how to brine a turkey in saltwater:

  • Other spices or aromatics (optional)
  • A large, food-safe container
  • Water
  • Kosher salt
  • Mix four tablespoons of kosher salt with one quart of warm water to make your saltwater solution. Also, if you need four quarts of water to cover the whole turkey, you will need 12 tablespoons of salt.
  • To make the brine taste better, add aromatics like bay leaves, rosemary, or ginger.
  • As soon as the brine is cool enough to touch, pour it over the turkey in the food-safe container. If the turkey floats, weigh it down with a plate. You can start the wet brining process with a frozen turkey or one that has already been thawed.
  • You can keep it in the fridge for 24 to 48 hours with the lid on. Your fridge’s temperature must not be over 40°F. If the temperature is higher, bad bacteria will grow in your turkey and spread to your fridge.
  • With a paper towel, pat the turkey dry after brining. Then, take the turkey out of the water and throw away the brine. Before cooking, rub your choice of seasoning on the turkey’s body and insides.

Why Brine Your Turkey?

Below are some of the top reasons why you should never skip brining before cooking your turkey:

Brined turkey takes less time to cook. Since the brine has salt in it, it breaks down a lot of the protein. This makes the dark meat tender faster.

Brining forces turkey to absorb extra moisture. During cooking, a lot of that water stays inside the turkey. When it’s done, the white and dark meat are both juicy.

Putting seasoning on the outside of a whole turkey will only make the skin taste good; the inside will be bland. Brining allows salt and other brine seasonings to seep deep into your meat, giving you a tastier bird.

In a whole turkey, the white meat can get too done before the dark meat can reach 165°F temperature inside. Brining helps prevent this by keeping the white meat moist until the dark meat cooks completely.

Does a brined turkey cook faster?

FAQ

Does brining affect cooking time?

Brining in a saltwater mixture before you smoke typically will add flavor, tenderness and typically reduces cooking times. Our poultry and pork have much less fat than they used to, which means they tend to dry out more quickly when cooked and to be less flavorful than in the past. Brining is chemistry in action.

What is the downside of brining turkey?

Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn’t really come in the form of turkey juices—it’s plain old tap water.

Does brining make meat cook faster?

Brined Meat Cooks Faster The more likely cause, according to Robert L. Wolke in an e-mail to TVWB, is that the denatured meat proteins are partially “cooked” by the brining process, so the heat has less work to do and the meat cooks faster (me…”whatever”).

Does brining a turkey make a big difference?

In the end, we highly recommend brining your Thanksgiving turkey. It made a big difference in flavor and texture that all the testers agreed was worth the extra effort. However, we are disappointed to say that if you forget to brine your turkey the day before, it’s not worth doing a short brine the day of.

How long does it take to brine a Turkey?

Wet brines take no longer than 24 hours, whereas dry brines can be effective for up to 72 hours. Remove giblets and neck from turkey and add to prepared container. Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool. Pour salt solution over turkey. Add remaining water.

Can You brine a Turkey a day before cooking?

Refrigerate overnight. If your brine doesn’t completely cover the turkey, turn the turkey over half way through brining. Next day, an hour before you are ready to cook the turkey, remove the turkey from the brine and discard the brine. Rinse the turkey well with cold water and pat dry.

Can You Dry Brine a Turkey?

A bird that has been wet-brined for just 12 hours will stay juicy even if you overshoot the cooking time a little. It’s one less thing to worry about. You can also dry brine a turkey instead, which skips the water and involves rubbing the salt and seasonings directly onto the turkey before it sits for a few days in the refrigerator.

How do you brine a turkey breast before cooking?

Place the turkey in whatever container you will use for brining (stockpot, 5-gallon bucket, or bag) and add brine. Cover or seal tightly and leave at least 24 hours but no more than 48 before your planned cook time. TIP: Place breast side down and make sure brine is touching all sides, if possible. Before cooking, rinse well and pat dry.

Can You brine a thawed Turkey?

Be sure to thaw your turkey beforehand, as it’s not safe to brine a fully frozen turkey. You can brine a partially thawed turkey, though, since the thawing process will continue while the turkey is in the brine. Wet brine the turkey in the refrigerator for 12 to 24 hours. Don’t go longer than that or the meat will get a spongy texture.

How do you brine a fried turkey?

Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup kosher salt or 3 tablespoons fine salt per 1 quart water to completely submerge the turkey. Cover and refrigerate. If the turkey floats, weight it down with a dinner plate. Cover and place it in the refrigerator. Brine for 12 to 24 hours.

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